Wednesday, December 2, 2015

This rich, moist cake was a hit at my son's birthday, and it only takes a few minutes to prepare the batter. I frosted it with "Creamy Chocolate Frosting." It has a dense, rich consistency since it has a minimal amount of flour. My mouth may or may not be watering right now as I think about it. I will tell you that this cake didn't last long.

2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. To reduce dome shaped top, press down on top of cake with a dish towel to flatten. This allows for more even stacking for the two layers, without the top one cracking. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

This is my favorite home-made frosting. It's smooth, creamy, and not too dark. It will frost, but not fill, an 8 or 9 inch double layer cake. I like to double it and put the remaining amount on graham crackers as an added bonus. So to chocolate lovers everywhere: You've gotta' try this one!

Directions:
1. In a medium bowl, sift together the powdered sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in the sugar mixture alternately with milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.